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Coffee and Cream Cake

Welcome to 2016 on Feasts for All Seasons! January 25th marks our 6th birthday, so naturally there must be cake. We’re looking forward to lots of delicious posts and useful information this year, so whether you’re a long time reader or it’s your first time stopping by, hello and welcome! Stick around, it’s going to be a crazy-good year!

Around here, the day just hasn’t begun without coffee. The inspiration for this cake was chocolate donuts with coffee, both in terms of aesthetics and flavors. It boasts moist, tender, cake and then the bittersweet tang of coffee with cream. The cake packs a punch with a whopping ¼ cup of ground espresso and ¾ of a cup of rich chocolatey cocoa, topped with a sweet milky glaze that’s beautifully rich and thick thanks to a faithful pantry staple: sweetened condensed milk. Consider yourself warned: it’s every bit as addictive as it’s muses. Want to whip one up? Scroll down for the full recipe.

Coffee and Cream Cake

This cake mixes up quickly and baked in under an hour in a Bundt or other center-tunnel cake pan. If you find yourself with only regular cake pans, two greased and floured 8″ pans will do the trick – just reduce the bake time to 25 minutes. Serves 16.

3 C flour

2 C light brown sugar

¼ finely ground espresso beans

¾ cocoa

2 tsp baking soda

pinch of salt

2 cups whole milk

1 C vegetable oil

2 eggs, beaten

2 Tbsp balsamic vinegar

2 Tbsp vanilla

Grease and flour a Bundt pan or two 8″ round pans, Preheat your oven to 350°. Sift all of the dry ingredients, minus the brown sugar in a mixing bowl. Stir in the sugar, crushing any serious lumps.

In another larger bowl combine the wet ingredients. Add the dry ingredients to the wet ingredients in three stages, mixing well before you add the next portion. Scrape the batter into your prepared pan. Bake at 350° for 45 mins or until a tester/tooth pick comes out clean. Allow the cake to sit in the pan for 5 minutes before inverting onto a cooling rack. Make sure the cake is completely cool before you top it with the glaze.

Condensed Milk Glaze

1 can (396g/14oz)

2-½ C confectioner’s sugar

1 tsp vanilla

Mix the vanilla with the sweetened condensed milk and sift in the sugar. Mix until it is a smooth, thick but pourable, consistency. Drizzle the glaze over the cooled cake. Decorate with sprinkles while the glaze is wet (the surface will dry).